Good Food
Black food, fermentation, Diwali, and squash
James Beard Award-winning chef and educator Bryant Terry aims to bring BIPOC voices to the forefront of the culinary conversation and debuts the first output from 4 Color Books, the publishing imprint where he serves as editor-in-chief.
By Evan Kleiman • • 56m ListenJames Beard Award-winning chef and educator Bryant Terry aims to bring BIPOC voices to the forefront of the culinary conversation and debuts the first output from 4 Color Books, the publishing imprint where he serves as editor-in-chief. Then, Sandor Katz logs his fermentation romp around the world. Closer to home, Alex Hozven of The Cultured Pickle Shop in Berkeley talks about how she started producing kraut before the trend to pickle everything within arms reach caught on. Across the Bay, chef Heena Patel recalls childhood memories of Diwali as she prepares her restaurant menu. Finally, correspondent Gillian Ferguson does a double take of Tahitian squash at the farmer’s market.
In this episode
5 storiesHow ‘Black Food’ and 4 Color Books are disrupting publishing and modeling change
Bryant Terry, educator and chef-in-residence at the Museum of the African Diaspora, had a vision of representation and diversity in the culinary publishing world.
Read the story13 minPalm wine and tempeh bowls: Sandor Katz explores global fermentations
Food writer and fermentation revivalist Sandor Katz has been a longtime guest on Good Food, dolling out his expertise to help demystify fermentation and empower people to reclaim the transformational culinary process.
Read the story16 minPreserving and transforming future food one vat at a time
Alex Hozven of The Cultured Pickle Shop in Berkeley, California has a reputation within the fermentation community for the sheer breadth and distinctiveness of her practice.
Read the story9 minPreparing for Diwali at San Francisco’s Besharam
“When you grow something, there is always a limitation of the space, the weather. But coming here, the variety of what I saw. I was like, ‘Wow, I’m in a paradise,’” says chef Heena Patel of immigrating from western India to the Bay Area.
Read the story8 min‘I spy’ Tahitian squash at the farmer’s market
Tahitian squash has a long neck and thick wall with a mesh of seeds, and Providence Chef de Cuisine Tristan Aitchison tells market correspondent Gillian Ferguson that it takes some premeditated thought to navigate breaking it down.
Read the story10 min
